Crispy Quinoa Pizza

During my high school and undergrad years nothing heralded in the  weekend quite like a meal made from a crispy base, loaded with savoury toppings and mountains of ooey gooey cheese. Much has changed since then; for health reasons I completely eliminated gluten and dairy from my diet and nix processed foods as often as possible. However, I still love my pizza – a food that is difficult to consolidate with my current dietary habits. Enter quinoa, one of my favourite gluten free grains and as it turns out a delicious and nutritious way to make a delightfully crispy pizza base. I cannot take the credit for the creation of this wholegrain base, which was created by Alyssa from, but I sure can dress it up with style. I blend all the crust ingredients in my Nutribullet until a thick batter forms, then I spread my batter out very thinly (around 2mm) on a baking tray to achieve an even crisper base. I like to go all out with my toppings as I consider this pizza a real treat. Below are some of my favourite decadent pizza toppings, but this base works well with any kind of topping imaginable.

Pizza base recipe
Serves 2

¾ cup quinoa, soaked overnight
¼ cup water
½ tsp baking powder
2 Tbsp olive oil
Pinch of salt

Preheat the oven to 220°C and line a baking sheet with parchment paper.

Drain and rinse the soaked quinoa and place in a blender with the other ingredients. Blend into a smooth but thick batter.

Spread the batter out evenly on the baking sheet. Bake for 15 minutes before flipping the base using a spatula. At this point you can either bake the other side for 10 minutes (if using toppings that do not require cooking) or top the pizza before baking for another 10 – 15 minutes.

Topping 1

2 Tbsp tomato paste
1 tsp honey
1 tsp balsamic vinegar
1 tsp Italian herb mix
6 artichoke halves, sliced
10 cherry tomatoes, halved
100g ostrich carpaccio
Big bunch of micro-leaves

Combine the tomato paste, honey, vinegar and herbs and spread over the base.

Scatter over artichokes and tomatoes and bake for remaining 10 minutes before adding ostrich and leaves. Slice and enjoy.

Topping 2

¼ cup of cream cheese (I used non-dairy here)
100g of smoked salmon
1Tbsp capers
Big bunch of micro-leaves

Pre-bake the base and allow to cool slightly. Cover the base with the cream cheese.

Scatter over the salmon, capers and leaves. Slice and enjoy.

 Topping 3

¼ cup red pepper spread
4 cremini mushrooms, sliced
10 cherry tomatoes, halved
100g salami
Big bunch of micro-leaves

Spread the pesto over the base and cover with mushroom, tomato and salami. Bake in the oven for the final 10 – 15 minutes.

Scatter leaves over. Slice and enjoy.

My pizza toppings all contain some leafy greens to boost the fibre and nutritional content. I would love to hear about your inspiring topping ideas in the comments section.


One Comment Add yours

  1. Merryl Jooste says:

    As your mother : It always smells delicious in the kitchen when you make the pizza’s

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